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Red beet latkes with creme fraiche and chives (Rodbetsbiffar)

Time 45 minutes
Yields Serves 4 (makes 20 [1-inch] or 4 medium latkes)
Red beet latkes with creme fraiche and chives (Rodbetsbiffar)
1

In a medium bowl, combine the grated beet and potato with the onion, bread crumbs, egg, lemon juice and parsley. Season with salt and pepper.

2

In a large skillet, melt the butter with the olive oil. Form small patties with the beet mixture and place on paper towels to drain. Fry until golden brown, about 2 to 3 minutes per side. Garnish with creme fraiche and chives.

From “The Swedish Table.”

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